Hummus with Tahini
The simplest way to easily and quickly whip up luxuriously smooth and creamy homemade hummus with tahini!
Servings: 6
Ingredients
- 1 cans of chickpeas drained
- 2/3 cup tahini
- zest & juice of 1-2 lemons
- 1-2 tablespoons of ice water
- 2 garlic cloves minced/chopped
- 1/3 cup olive oil
- 1 teaspoons cumin
- kosher salt
Instructions
- Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor.
- With the motor running, slowly drizzle in the olive oil and blend until smooth.
- Taste and adjust seasoning as needed.
- Serve in a bowl and sprinkle fresh or dried herbs, flaky sea salt, olive oil swirls or anything else your heart desires.
Notes
- If you have a food processor, now is the time to use it!If you don’t, a blender works too.
- Use the best possible tahini you can find.
- Both canned and dried chickpeas work for this hummus recipe! ¾ cup of dried chickpeas is equal to 15 oz can. Using dried chickpeas will create an even better flavor than canned but take more time.
- Get playful with toppings options! See some suggestions below and all my pics for ideas.
- Leftover hummus will keep in the fridge a week.
- Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.